Sea bream is perfect for grilling. It’s a firm-fleshed white, oily fish that has a clean yet meaty flavour. Try this Asian-inspired recipe for a fragrant and fresh twist. Served with a fiery dipping sauce and herb salad, it’s the perfect spring-summer meal.
Serves: 2
Prep time: 20 minutes
Cooking time: 15 minutes
Ingredients
1 x 500-600g whole Sea bream, gutted, cleaned and scaled
1 tbsp sunflower oil
1 tsp sea salt
2 lemongrass stalks, thinly sliced
2 red chillies, deseeded and sliced
2 spring onions, thinly sliced
2 garlic cloves, peeled and sliced finely
thumb sized fresh ginger, peeled and sliced
Dipping sauce
2-3 limes, juice squeezed to yield 2 tbsp of juice
1 garlic clove, peeled and crushed
1 tbsp palm sugar (or caster sugar)
1 tsp soy sauce or kecap manis
2 tsp sesame oil
1 tbsp fish sauce
2 tsp fresh ginger, peeled and grated
1 small red chilli, deseeded and chopped finely
Salad
1 bunch coriander leaves, washed and dried
1 bunch mint leaves, washed and dried
½ cucumber, cut in ribbons using a peeler
½ red onion, peeled and sliced finely
Method
- Pat the fish dry with kitchen paper.
- Use a sharp knife to score the fish and rub with the oil.
- Combine the prepared lemongrass, chillies, spring onions, garlic and ginger. Stuff the fish cavity with half the mix, cover the fish with the rest.
- Heat the griddle pan over a high heat. When smoking hot carefully add the fish. Cook for 3-4 minutes on each side.
- Carefully lift the fish from the pan onto a large plate or board.
- Reduce the heat to medium and cook for a further 8 minutes or until the flesh is just cooked. The flesh should be opaque.
- Whisk the sauce ingredients together in a small bowl.
- Combine the salad ingredients in a serving bowl. Add half the sauce to the salad and toss to combine.
- Pour the remaining sauce into a small bowl and serve with the fish.